Chicken Tikka

Serves 4 to 6

Tikka Sauce

2 tablespoons canola oil

1 medium white or yellow onion, halved lengthwise and sliced crosswise

1 tablespoon brown or black mustard seeds

1½ teaspoons ground ginger

1½ teaspoons garlic powder

1 teaspoon asafetida (see Trejo’s Tip)

2 tablespoons ground cumin

2 tablespoons coriander seeds

1 tablespoon ground turmeric

½ teaspoon cayenne pepper

1 cup canned peeled whole tomatoes, with their juice

1 tablespoon kosher salt

½ cup distilled white vinegar

1 cinnamon stick

Chicken Tikka

2 tablespoons canola oil

2 pounds boneless, skinless chicken breasts or thighs, cut into ½-inch pieces

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

Make the tikka Sauce In a large saucepan set over medium-high heat, heat the canola oil until it is shimmering, about 2 minutes. Add the onion and sauté, stirring occasionally, until it is lightly browned, 5 to 7 minutes. Stir in the mustard seeds, ginger, garlic powder, asafetida, cumin, coriander seeds, turmeric, and cayenne and cook until the mixture is aromatic, about 1 minute. Add the tomatoes, salt, vinegar, cinnamon stick, and ½ cup of water, and bring everything to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have melded, about 10 minutes. Remove the cinnamon stick. Transfer the sauce to a blender and puree until completely smooth.

cook the chicken Place a large skillet over high heat until it is hot, about 2 minutes. Add the oil and heat until it is shimmering, about 1 minute. Add the chicken, season it with the salt and pepper, and cook, without stirring, until the chicken is browned on the bottom, about 5 minutes. Then stir and cook for 3 minutes more, until the chicken is lightly browned all over but not fully cooked through. Add 1½ cups of the tikka sauce (see Trejo’s Tip) and stir to combine. Cook until the chicken is nicely glazed and cooked through, about 3 minutes. Serve in tacos, burritos, or bowls, or over rice.

8 5- to 6-inch flour tortillas

½ cup Escabeche-Mint Crema (this page)

½ cup Spanish Rice (this page), warmed

2 cups Chicken Tikka (this page)

1 cup Pico de Gallo (this page)

2 limes, quartered

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Spoon the Escabeche-Mint Crema in a straight line down the middle of each tortilla, from edge to edge. Place the rice on top of the crema and then the chicken on top of the rice. Spoon the Pico de Gallo over the chicken. Serve with the lime wedges on the side.

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup Basic Black Beans (this page), warmed

2 cups Chicken Tikka (this page)

1 cup Pico de Gallo (this page), drained

½ cup Salsa Roja (this page)

½ cup Escabeche-Mint Crema (this page)

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Spoon 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, and ½ cup of the chicken on top of the cheese. Add ¼ cup of the Pico de Gallo. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with the Salsa Roja and Escabeche-Mint Crema on the side.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

2 cups Chicken Tikka (this page)

½ cup Escabeche-Mint Crema (this page)

¼ cup finely chopped fresh cilantro

In each individual serving bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and chicken in a clockwise pattern. Top with the Escabeche-Mint Crema and garnish with the cilantro.